Tandoori Chicken - Tandoori Murgh

Ingredients of Tandoori Chicken

• 1 kg chicken pieces of your choice with skin removed
• 6 tbsps Tandoori Masala
• 1 cup yogurt
• 1 tsp garlic paste
• Salt to taste
• 1 cup vegetable/ canola/ sunflower cooking oil
• 1 tbsp Chaat Masala (available at most Indian grocers) to garnish
• Onion rings to garnish
• Lemon wedges to garnish

Preparation of tandoori chicken

• Make shallow diagonal slashes in the chicken pieces and keep aside.
• Mix the Tandoori Masala with the yoghurt, 2 tbsps cooking oil and salt to taste and make a smooth paste.
• Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
• Put all the pices and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12-18 hours.
• Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.
• If you don't have a grill you can also bake the chicken. Preheat your oven to 180C/ 350F/ Gas Mark 4. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.
• Bake for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked.
• When done, place chicken in a plate or platter and sprinkle Chaat Masala, garnish with lime juice, lime wedges and onion rings. Serve piping hot.

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Butter Chicken - Murg Makhani

Butter Chicken

Butter chicken Ingredients

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 6 cloves
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food processor
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves to garnish

Preparation Of butter chicken

• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

 

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Chicken With Parmesan, Garlic, and Herb Crust

 

Chicken With Parmesan, Garlic, and Herb Crust

Ingredients

• 1  garlic clove, peeled
• 1/4  cup  fresh flat-leaf parsley leaves
• 2  slices whole-wheat bread
• 1/4  cup  grated Parmesan (1 ounce)
• 2  tablespoons  olive oil
• 1/4  teaspoon  kosher salt
• freshly ground black pepper
• 4  skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
• 4  teaspoons  Dijon mustard

 Chicken With Parmesan, Garlic, and Herb Crust directions to prepare 

1. Heat oven to 400º F.
2. Lightly coat a medium baking dish with vegetable cooking spray.
3. Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined.
4. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.
5. Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.

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Chicken Sandwiches With Melted Cheese

Chicken Sandwiches With Melted Cheese Ingredients

• 3  tablespoons  unsalted butter, at room temperature
• 8  slices white or whole wheat bread
• 1/2  rotisserie chicken, meat shredded (2 cups)
• 4  ounces  blue cheese
• 1  Granny Smith apple, cored and thinly sliced

Directions for preparing Chicken Sandwiches With Melted Cheese

1. Heat oven to 350º F.
2. Spread the butter on one side of each slice of bread. Lay 4 slices on an ungreased baking sheet, butter-side down.
3. Divide the chicken among the 4 slices and top with some of the cheese and apple slices.
4. Place the remaining bread slices on top, butter-side up. Bake for 10 minutes.
5. Turn and bake until crispy and golden, about 10 minutes more.
6. Cut in half and serve immediately.

 

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Chettinad Mutton Curry Recipe

Chettinad Mutton Curry Recipe



 

Chettinad Mutton Curry Ingredients: • 1 kg Mutton • 100 g Shallots (Kunjulli) • 1 piece Ginger • 5-8 Garlic Pods • 2 pieces Cinnamon (Karugapatta) • 4 Cloves (Grambu) • ½ tsp Cumin Seeds (Jeerakam) • ½ tsp Fennel Seeds (Perinjeerakam) • Few Pepper Corns (Kurumulaku) • 2 tsp Chilly Powder • 2 tsp Coriander Powder • Salt (to taste) • ¼ cup Oil • ½ tsp Turmeric Powder • 2 Onions (large, finely chopped) • ½ tsp Mustard Seeds • 1 sprig Curry Leaves • 2 Tomatoes (sliced) How to make Chettinad Mutton Curry: • Wash the mutton well and cut into medium-sized pieces. • Put shallots, ginger, garlic, cinnamon, cloves, cumin seeds, fennel seeds, pepper corns, chili powder, coriander powder and turmeric powder in a jar and grind them to a coarse paste. • Use the above paste along with salt to marinate the mutton and keep it aside for about 30 minutes. • Heat one tablespoon of oil in a cooker and add the marinated mutton. • Pressure cook the mutton up to 4 whistles. • Take a pan or kadai and heat oil in it. • Add mustard seeds and let them splutter. • Add curry leaves, chopped onions and sauté well until they turn golden brown. • Next, add in the chopped tomatoes and stir well until they turn tender. • Add the mutton and cook until the oil separates from the curry.

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Andhra Mutton Curry

Andhra Mutton Curry Recipe Preparation Time 40 Minutes Cooking Time 20 Minutes Difficulty Difficult Rating 10.0 / 10 ( 2 votes) Recipe Type Non Veg. Serves 4, 665 cal per serving

Andhra Mutton Curry Ingredients: • ½ Kg Mutton ( Cut it into medium size pieces) • ½ tsp Red chili powder • 2 tsp Black Pepper Powder • ¼ tsp Turmeric Powder • 1 inch Stick Cinnamon • 1 tsp Coriander seeds • 1 tsp Cumin seeds • 2 Cloves • 2 Green Cardamoms • 3 Medium Onions ( Chopped) • 1 Large Tomato ( Chopped) • 1 tsp Ginger and Garlic Paste. • 10 Curry Leaves • 1 tsp Poppy Seeds • ½ tsp Fennel Seeds • 4 Black Peppercorns • Coriander Leave • Oil • Salt (to taste) How to make Andhra Mutton Curry: • Pressure cook mutton pieces with 2 cups water, turmeric and salt till 6 whistles. • Add poppy seeds, coriander seeds, cumin seeds, cloves, cinnamon, green cardamoms, black peppercorns, fennel seeds. Cool it for 10 min. • Then grind it and keep it aside. • Heat up the oil in Pan. • Add curry leaves, onion and Cook till the onion becomes brown. • Add ginger garlic paste, chili powder and half the black pepper powder and cook for 2 min. • Now add tomato and mutton pieces, cook on high flame until the tomatoes become soft. • Add salt and spice powder. • Cook in low flame till mutton pieces become soft and add remaining black pepper and mix well. • Finally toss coriander leaves and serve.

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Irish Mutton Soup

Ingredients of Irish Mutton Soup

Serves: 10

• 675g thickly sliced bacon, diced
• 2.75kg boneless lamb shoulder, cut into 5cm pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 50g plain flour
• 3 cloves garlic, minced
• 1 large onion, chopped
• 120ml water
• 1 litre beef stock
• 2 teaspoons caster sugar
• 500g diced carrots
• 2 large onions, cut into bite-size pieces
• 3 potatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 250ml white wine

• Preparation method of  Irish Mutton Soup

  Prep: 20 mins | Cook: 2 hours 25 mins
  1.

  Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.

  2.

  Put lamb, salt, pepper and flour in large mixing bowl. Toss to coat lamb evenly. Brown lamb in frying pan with bacon fat.

  3.

  Place lamb into stock pot (leave 4 tablespoons of fat in frying pan). Add the garlic and onion and saute till onion begins to become golden. Deglaze frying pan with 120ml water and add the garlic-onion mixture to the stock pot with bacon, beef stock and sugar. Cover and simmer for 1 1/2 hours.

  4.

  Add carrots, onions, potatoes, thyme, bay leaves and wine to pot. Reduce heat and simmer covered for 20 minutes until vegetables are tender.
   

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